Saddle of Venison—Roasted

Unless the meat is far advanced it is unnecessary to marinate it; simply pare the pieces and suppress the skin so as to be able to lard the flesh with larding pork, either crosswise or lengthwise, with lardons. Saddles and quarters of venison are roasted either on the spit or in the oven, basting over with butter. A small saddle of venison takes forty minutes to cook. Roasted venison is served either with a clear gravy (No. 404), a brown sauce (No. 414) with lemon juice added, or else a sauce prepared with the stock it was cooked in, mingled with half-glaze (No. 400), then reduced with raw cream and finished with lemon juice or a dash of vinegar. Or it can also be served with currant jelly dissolved in espagnole sauce (No. 414) and port wine.